1. Prepare the Picanha:

Trim and Score the Fat Cap:

• If needed, trim the fat cap to about 1/4 to 1/2 inch thick.
• Score the fat cap with a sharp knife, creating a crisscross pattern. Be careful not to cut into the meat.

Season Generously:

• Rub the entire steak with kosher salt and black pepper. Add minced garlic if desired.

2. Preheat the Grill:

For Charcoal Grill:

• Light the charcoal and prepare for direct and indirect heat zones.

For Gas Grill:

• Preheat the grill to medium high heat (about 450°F/232°C).

3. Cook the Picanha:

Sear the Fat Cap:

• Place the steak fat side down on the grill over direct heat. Sear for 3-5 minutes until the fat is golden and crispy.

Grill the Steak:

• Move the steak to indirect heat, fat side up. Close the lid and cook for 10-15 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.

4. Rest and Slice:

Rest the Meat:

• Transfer the steak to a cutting board and let it rest for 5-10 minutes to retain juices.

Slice the Picanha:

• Slice the steak against the grain into thin strips, ensuring tenderness.

5. Serve:

Presentation:

• Arrange slices on a platter and garnish with fresh herbs if desired.

Serving Suggestions:

• Serve with chimichurri sauce, roasted potatoes, or a fresh green salad.